Chapter 2 Introduction to the Chemistry of Life

Picture of different bowls and plates containing Hawaiian foods described in the caption.
Figure 2.1 Hawaiian foods such as (from top left, clockwise) tripe stew, rice, opihi poke, laulau, squid luau, pipikaula shortribs, kalua pig, and poi in the center. are rich sources of biological macromolecules. (credit: This image was originally posted to Flickr by takaokun at https://flickr.com/photos/89965849@N00/4958069845. It was reviewed on 30 October 2015 by FlickreviewR and was confirmed to be licensed under the terms of the cc-by-2.0.)

The elements carbon, hydrogen, nitrogen, oxygen, sulfur, and phosphorus are the key building blocks of the chemicals found in living things. They form the carbohydrates, nucleic acids, proteins, and lipids (all of which will be defined later in this chapter) that are the fundamental molecular components of all organisms. In this chapter, we will discuss these important building blocks and learn how the unique properties of the atoms of different elements affect their interactions with other atoms to form the molecules of life.

Food provides an organism with nutrients—the matter it needs to survive. Many of these critical nutrients come in the form of biological macromolecules, or large molecules necessary for life. These macromolecules are built from different combinations of smaller organic molecules. What specific types of biological macromolecules do living things require? How are these molecules formed? What functions do they serve? In this chapter, we will explore these questions.

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Concepts of Zoology - Hawaiʻi Edition Copyright © 2023 by Anuschka Faucci and Alyssa MacDonald is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License, except where otherwise noted.

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